November Q&A on Patreon, Ingrid asked: I understand the heat and hold process when making lotions and creams. Can you please tell me if I do this with oils such as pomegranate seed oil, red raspberry seed oil and evening primrose oil, will any of their properties be diminished, or are they 'tough' enough to withstand heat and hold?
We know that heat isn't the best friend of oils, and that we keep them in a cool, dark place to slow down the process of rancidity. (Don't forget, you can keep them in the fridge or freezer to slow it down even further.) So why can we heat them to make products? Because we aren't exposing them to extreme heat for that long - 20 minutes is a pretty short period of time and 70˚C is well below even the lowest smoke points for oils. We are reducing the shelf life a titch by doing this, but it's not that significant.
As well, our oils all have very high smoke points or the point at which they start smoking when heated. Even the unrefined versions of oils need need to get to 107˚C or 225˚F before you start doing some damage to them.
The short answer is that I've never met an oil that couldn't handle heat, so you can heat and hold any oils.
Heating & holding our ingredients
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